Begin by bringing 1000ml of water to a rolling boil in a medium pot. Gently add the tapioca pearls, stirring them to prevent sticking. Reduce the heat to a gentle simmer and cook for 15-18 minutes, or until the pearls are mostly translucent with a small white dot in the middle.

Once they are cooked, turn off the heat and cover the pot. Allow the tapioca pearls to steep in the residual heat for an additional 10-15 minutes.

After steeping, carefully drain the tapioca pearls and transfer them to a bowl of ice-cold water for about 3 minutes.

Take 100g of fresh watermelon and cut it into 1cm cubes. For the smoothie, blend the remaining 300g of watermelon pieces with 400ml of coconut milk in a blender until completely smooth.

To assemble your Watermelon Coconut Sago Dessert, add 50g of the watermelon cubes to each glass, followed by 2 tablespoons of the cooked tapioca pearls. Carefully pour the watermelon coconut smoothie along the sides of the glass.

Serve your Watermelon Coconut Sago Dessert immediately while chilled.